Chef Fabio Trabocchi of Fiola Opening Casa Luca in former Againn Space this Friday July 5th

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1099 New York Avenue, NW

Casa Luca will be located in the former Againn space at 1099 New York Avenue, NW:

“Inside seating capacity is 132, total load is 168. Sidewalk Café with seating for 40 patrons.”

Their website says:

“Chef Fabio Trabocchi’s, casual and convivial osteria, Casa Luca Vino e Cucina, celebrates family heritage and honors the cuisine of his upbringing in the Le Marche region of Italy.

The inspiration for Casa Luca comes from Chef Fabio Trabocchi’s son, 9-year-old Luca, who apprentices alongside Fabio in the kitchen on Saturdays. The menu will feature authentic Le Marche recipes that not only brought Trabocchi and his father together, but dishes that he now enjoys sharing and preparing with Luca.”

We previously learned:

The menu will include charcuterie and cheese selections, Le Marche flatbreads such as crescia and chichì, antipasti and salads del campo (from the fields), housemade pastas, and main courses, such as roasted and grilled meats and fish. Presentations will be straightforward, allowing the fresh, seasonal ingredients to shine. Traditional dishes will take on a rustic elegance, appealing to modern palates craving familiar flavors, such as:

· Montefeltro Flatbread “Crescia” with Broccoli Rabe
· “Chichirichì di Offida” Stuffed with Onions and Roasted Peppers
· Mussels Alicia with Tomato “Marinara”
· San Leo Ravioli of Greens, Parmigiano, Lemon Zest and Fresh Herbs
· Scrippelle ’Mbusse Crepes of Pecorino, Truffles, and Hen Consomme
· Monkfish with Baby Artichokes, Scallions and Dill “Porchetta” style
· Giuseppe “Braciole” Pork Chop with Zolfino Beans “Cacciatora” style
· Salami al Cioccolato Marchigiano in small and large sizes to share

In the spirit of traditional Italian osterie that offered only one dish daily, Casa Luca will feature rotating daily specials such as Lamb Chop “Scottadito” on Tuesdays and Porchetta Ascolana on Thursdays.

Chef Trabocchi hopes to cultivate a traditional tavern feel for the bar with approachable beverage options and a convivial ambiance. Wine on tap – vino alla spina – is customary in small towns across Italy, and Casa Luca will offer several sparkling, white and red selections on tap. To remove the inhibition and confusion of price from guests’ wine selection, Wine Director John Toigo will offer 20 accessible, food friendly bottles from across Italy and Spain – 10 whites and 10 reds – at only $28. Traditional Italian aperitifs and liquors will take a place of pride on Bar Manager Jeff Faile’s well-curated cocktail menu.

Casa Luca’s interior design will evoke the warm atmosphere Trabocchi family dinners in both Italy and Spain. Much like the menu, traditional and artisanal accents will coexist harmoniously within the modern exterior framework of the building. The interior will showcase hand-blown glass lamps from producer Gordiola in Maria Trabocchi’s home of Mallorca and hand printed textiles from a family of artisans at Antica Stamperia Marchi near the Le Marche coast, juxtaposed against the sleek building façade.

Chef Fabio Trabocchi is the chef/partner of Fiola, a modern trattoria located in the heart of DC’s Penn Quarter neighborhood.

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